Rhubarb-Cranberry Cobbler

Recipe Ingredients

2 cups	396g / 13oz	Sugar
15 1/2 tablespoons	232ml	Cornstarch
1/4 teaspoon	1.3ml	Ground cinnamon
1/4 teaspoon	1.3ml	Ground ginger
8 cups	1896ml	Frozen rhubarb - (abt 2 lbs) - unthawed
1 cup	93g / 3.3oz	Fresh or frozen cranberries
1/4 cup	23g / 0.8oz	Frozen concentrated cranberry
		Juice cocktail - thawed
1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - room temperature
1 cup	198g / 7oz	Egg (large)
1 teaspoon	5ml	Vanilla extract
1/2 cup	118ml	Whole milk
1 cup	62g / 2.2oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
		Vanilla ice cream - for serving

Recipe Instructions

Preheat oven to 350 degrees. Butter 13- by 9- by 2-inch glass baking dish.

Whisk 1 cup sugar and next 3 ingredients in large bowl to blend. Mix in rhubarb and cranberries, then concentrate. Transfer to prepared dish. Bake until heated through and bubbling, about 30 minutes.

Meanwhile, beat butter and remaining 1 cup sugar in medium bowl until blended. Beat in egg and vanilla, then milk. Sift flour, baking powder and salt over; beat batter to blend. Drop batter by scant tablespoonfuls over hot fruit mixture. Bake cobbler until topping is golden and filling is bubbling thickly, about 45 minutes.

Transfer cobbler to bowls or goblets and top with ice cream.

This recipe yields 8 to 10 servings.

Source:
Bon Appetit, March 2001

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